To make the stuffing for the egg balls, take 2 pieces of boiled eggs and 1 piece of boiled potato of medium size on a plate. Peel them and grate them nicely but very gently.

Now, to the grated potato and eggs, add ¼ cup of finely chopped onions, 2 pieces of finely chopped fresh green chilies, 2 tbsp of finely chopped fresh parsley, and regular table salt to taste. (Pro tip: If you do not have parsley at home, you can use finely chopped fresh coriander leaves as an alternative to it).

Now, you will need to add some ground spices to it starting with 1 tsp of garlic powder and followed by 1 tsp of ginger powder, 1 tsp of roasted cumin powder, 1 tsp of roasted coriander powder, and 1 tsp of red chili flakes. (Pro tip: If you do not have ginger and garlic powder, you can use an equal amount of ginger and garlic paste together or individually to the mixture. Also, adjust the quantity of red chili flakes according to your taste preference. If you do not have roasted cumin and coriander powder at home, either roast some and grind them or use regular cumin and coriander seeds powder).

Mix them all very nicely with soft hands. Keep it aside for about 5 to 6 minutes for the spices and other ingredients to set properly. (Pro tip: It is crucial to mix the ingredients gently. You want the shreds of eggs to be visible. It will add to the taste in every bite).

After 5 minutes or so, add ¼ cup of corn flour to it. Mix it well and keep it aside to set for a while.

In the meantime, make the slurry. For that, take a bowl and put 1 tbsp of refined wheat flour (maida) in it. Add 3 tbsp of water to it. Mix it nicely to make a lump-free and free-flowing slurry. Check the consistency. Add a little more water if needed. When done, keep it aside.

Now, take a small portion of the stuffing in your hand and roll it in your hands to make small balls. (Pro tip: The stuffing may stick to your hand. So, I recommend greasing your hands with a little bit of oil beforehand. This will also ensure that each ball has a nice smooth surface).

Dip the ball in the slurry and coat it nicely all over by rolling it in the slurry a couple of times with a spoon.

Then, take an adequate amount of bread crumbs in a bowl. Dip the slurry-coated egg ball in it. Coat it nicely with bread crumbs evenly all over by using your hands. (Pro tip: Do not press the ball too hard to ensure that it is nice and spherical in shape).

Now, take an adequate amount of cooking oil in a frying pan and heat it on a high flame. Turn the flame to medium when the oil is quite hot. Now, put the egg balls gently in the oil one by one from one side. Be very careful so that you do not splash hot oil. (Pro tip: Always deep fry the egg balls on a medium flame to ensure they are properly cooked and fried evenly both from the outside and the inside).

Deep fry the egg balls for about 4 to 5 minutes. Flip them occasionally using a fork only after a minute or so when they turn slightly golden brown in color. (Pro tip: Do not start stirring and flipping the egg balls immediately after putting them in the oil. This will break them because they are still very soft).

Take them out when they turn into nice golden brown balls. You may put them on a piece of tissue paper on a plate to drain the excess oil before serving. Fry all the egg balls in the same way. (Pro tip: Do not overcrowd the oil by putting more egg balls than it can accommodate. This will hinder proper cooking. It is better to cook them in batches).

Your tasty, spicy, and flavorful homemade egg balls are now ready to be served. Lay them on a plate and serve them hot alongside a small bowl of tomato ketchup with a piece of parsley leaf on it to enhance its visual appeal.